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Twice-Baked Sweet Potatoes with Savory Filling

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These twice-baked sweet potatoes are filled with a savory mixture of sautéed vegetables, cheese, and herbs. A perfect side dish or vegetarian main that’s both hearty and flavorful.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup mushrooms, finely chopped
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • 1/2 cup grated cheddar cheese
  • 2 tbsp sour cream or Greek yogurt
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake on a baking sheet for 45–60 minutes, or until tender.
  2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Sauté onion, garlic, bell pepper, and mushrooms until soft. Stir in thyme, paprika, salt, and pepper. Remove from heat.
  3. Once sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving a thin layer to maintain the shell shape.
  4. In a bowl, mash the scooped-out sweet potato. Mix in the sautéed vegetables, cheese, and sour cream until well combined.
  5. Spoon the filling back into the sweet potato skins. Place back on the baking sheet and bake for another 15–20 minutes, until heated through and slightly golden on top.
  6. Garnish with fresh parsley or chives before serving.

Notes

  • Can be made ahead and reheated before serving.
  • Use a mix of cheeses for more flavor variety.
  • To make it vegan, use plant-based cheese and yogurt alternatives.

Nutrition

Keywords: twice-baked sweet potatoes, savory sweet potato, vegetarian side dish, stuffed sweet potatoes

Find it online: https://yumcove.com/twice-baked-sweet-potatoes-with-savory-filling/